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Viennese washer girl / Special Apricot dumplings
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Ingredients (for 6 people):
18 ripe apricots
2 dessert spoons of icing sugar
200g marzipan
50g almonds (flakes)
Batter:
2 eggs
1/2 lemon
140g flour
1/8 l milk
2 dessert spoons of oil
pinch of salt
10g caster sugar
Apricot sauce:
300g apricots
1/16 l water
40g caster sugar
Juice from 1/2 lemon
1/2 stick of cinnamon
1/2 l oil
icing sugar
First prepare the apricot sauce! Wash the apricots, take out the stones and cut into quarters. Cook all the ingredients together, until the apricots are really soft. Remove the cinnamon stick, puree the sauce in a mixer and add lemon juice and sugar to taste.
Wash the other apricots, place in boiling water and then immediately in cold water. Take off the skin. Press the stone out with end of a spoon. Sprinkle the apricots with icing sugar and mix.
For the batter seperate the eggs, wash the lemon and grate some lemon peel. Whip the egg whites with caster sugar until stiff and then place at the side. Mix the flour, milk, oil, egg yolks and lemon peel and a pinch of salt together to form a batter. Mix the egg whites carefully with the batter. Dry the apricots on a clean kitchen towel. Cut the marzipan into about 18 pieces. Put the marzipan pieces inside the apricots, replacing the stone. Heat the oil. Dip the apricots in the batter and cover with batter. Sprinkle the almond flakes over the dumplings. Fry them until they are golden brown and then place on a wire rack, so that excess oil drips off. Put the sauce on a plate, add the dumplings and sprinkle with icing sugar. Serve immediately.
18 ripe apricots
2 dessert spoons of icing sugar
200g marzipan
50g almonds (flakes)
Batter:
2 eggs
1/2 lemon
140g flour
1/8 l milk
2 dessert spoons of oil
pinch of salt
10g caster sugar
Apricot sauce:
300g apricots
1/16 l water
40g caster sugar
Juice from 1/2 lemon
1/2 stick of cinnamon
1/2 l oil
icing sugar
First prepare the apricot sauce! Wash the apricots, take out the stones and cut into quarters. Cook all the ingredients together, until the apricots are really soft. Remove the cinnamon stick, puree the sauce in a mixer and add lemon juice and sugar to taste.
Wash the other apricots, place in boiling water and then immediately in cold water. Take off the skin. Press the stone out with end of a spoon. Sprinkle the apricots with icing sugar and mix.
For the batter seperate the eggs, wash the lemon and grate some lemon peel. Whip the egg whites with caster sugar until stiff and then place at the side. Mix the flour, milk, oil, egg yolks and lemon peel and a pinch of salt together to form a batter. Mix the egg whites carefully with the batter. Dry the apricots on a clean kitchen towel. Cut the marzipan into about 18 pieces. Put the marzipan pieces inside the apricots, replacing the stone. Heat the oil. Dip the apricots in the batter and cover with batter. Sprinkle the almond flakes over the dumplings. Fry them until they are golden brown and then place on a wire rack, so that excess oil drips off. Put the sauce on a plate, add the dumplings and sprinkle with icing sugar. Serve immediately.